Hello & Happy Sunday, Everyone!
I can’t believe Thanksgiving is coming up. I feel like I can’t keep up with the time this year. Does anyone else feel this way? A couple months ago I was on the beach laying out, and now all of the stores are filled with Christmas decorations. Dear time, slow down for a minute. Would ya!?
The good thing about time going fast is that all of my favorite Holidays are coming up. I live for Christmas and Thanksgiving! The older I get, the more I appreciate Thanksgiving. As a kid, I did not care for Thanksgiving food. Turkey, mashed potatoes, pie, and green bean casserole didn’t stand a chance next to Kraft macaroni and cheese, pizza rolls, or Cosmic brownies. Now that I finally have a normal working tastebuds, I live for the Thanksgiving food and I have so much fun making it. The best part about Thanksgiving was playing with my cousins and seeing the family together.
I asked all of you what your favorite Thanksgiving dish was in a post last week. Most of you said “Mashed Potatoes,” so decided to share one of my favorite mashed potato recipes. This is DEFINITELY not a healthy version, but if you are looking for a healthy version, you can find it here. This recipe is more for putting all of the other dishes to shame (just incase you come from a competitive household.)
After trying this recipe, mashed potatoes will never be the same for you. I promise.
- 3 Pounds Red Baby Potatoes
- 1 Pound Gold Baby Potatoes
- 4 Ounces Thick Cut Bacon (4-5 Slices)
- 1 1/2 Cups Sharp Cheddar Cheese
- 3/4 Cup Butter
- 1 Cup Sour Cream
- 1/3 Cup Fresh Chopped Chives
- 3 Tablespoons Milk
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Salt (Plus extra for boiling)
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
Bring a pot of water with a teaspoon of salt to a boil and add in the baby potatoes. Cook the potatoes for about fifteen to twenty minutes. They should be fork tender, but not too soft. Heat the oven to 375. Line a baking sheet with tin foil and add the bacon. You can use a rack or lay the bacon directly on the tin foil.
Bake until the bacon is super crisp! *Baking bacon is the BEST way to cook it in my opinion. While the potatoes are boiling, chop the chives. *I always do a “test mash” before removing the potatoes from the water. I mash a couple potatoes to make sure they’re ready to go! If they put up too much of a fight, let them boil a little longer. They should be fork tender, but also a bit firm. After draining the potatoes, add them to a giant mixing bowl with the butter and sour cream. Add the milk by the tablespoon gradually to make the mashing and sitrring process easier. I like to add more of the milk when I’m mixing in the seasonings. Mash the potatoes until they are somewhat chunky and somewhat creamy. Mix in the chives. Add the salt, pepper, onion powder, garlic powder, and remainder of the milk. Use a fork to test the potatoes. Determine if they need anymore seasoning, sour cream, or butter! Don’t be afraid to flavor it up 🙂 Mix in the cheese 1/4 of a cup at a time. You don’t want it to clump up together. Break up the crispy bacon and mix it in. Don’t worry about dabbing any of the grease off the bacon because that gives the potatoes more flavor. I’m all about a flavorful dish! Top with chives, cheese, and butter for a fancy look 😉 & enjoy!
Questions For You:
- What is your favorite Thanksgiving tradition?
- What do you enjoy cooking on Thanksgiving?
- Will you be traveling this year?